LA PAPAYA [2020]



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Arrived August 1, 2021.

Forward has purchased 2 x 25kg boxes of Hacienda La Papaya Washed B7.

Two (2) boxes of this lot have been booked by Third Wave Coffee in Toronto, Ontario

Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the World. His coffee has also been utilized in many Barista Competitions.

Juan grows many varieties of coffee at Hacienda La Papaya, most notably Typica, Sidra, Gesha, with others also in production. He is always actively engaged with processing experiments and tries to find the next best practice or method to make improvements to the coffee he produces. With the support of Segundo Cartuche, the team leader for wet processing and coffee drying, Hacienda La Papaya is able to introduce scientific, refined practices and measurements into their production.

Juan is an active member of his community, allowing neighbours to utilize his facilities, such as the nursery and the micro-mill, to help the overall sector of La Papaya grow and develop. Segundo Cartuche is an example of this, with his own plot of land and his own production, via the support of Hacienda La Papaya.

The coffees produced at Hacienda La Papaya are the result of a meticulous integral process, beginning with the genetics of the seeds in the nursery and knowing the mother plants. Every year the farm experiments with various controlled fermentation and drying, creating some really exquisite flavors in the cup.

B7 is a variety of coffee that naturally mutated at Hacienda La Papaya and was discovered as a field crossing of Typica, Caturra, Pacas and San Salvador. The name B7 comes from 'Block 7', the location on the farm where this variety was identified.

This B7 undergoes a traditional washed processing, with a 15 hour mucilage open-air fermentation in ceramic tanks, followed by 14 days of drying in controlled temperature and humidity rooms.

Price per kilogram: $13.20 USD FOB
Process: Washed B7
Total kilos purchased: 50kg (2 x 25kg Box) 
Harvest date: November 2020 
Fermentation: Traditional fully washed, 15-hour mucilage fermentation in open-air ceramic tanks
Drying time: 14 days in a controlled temperature drying room
Drying temperature: 22°C Max. - 8°C Min.  
Altitude: 2000 masl
Region: Saraguro, Loja, Ecuador